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Catering, CATERING & MENU
Sauces
SEE ALL LESSONS

Sauces for salads and main course

Remember to order dressings or sauces for salads and main course, always.

Red meats - juicy and tasty, so you can also dare with some contrasting combinations. A timeless classic for beef is bbq sauce, or more properly barbecue sauce, made with tomato, onion and vinegar and perfect for those who love the characteristic smoky aftertaste.

 Another combination t is with black cherry sauce, or, if you love spicy, chimichurri sauce, typical of Argentina and prepared with parsley, lemon, garlic, oil and chilli pepper. 

Two other variations to try with red meat are the balsamic vinegar sauce and the red wine sauce which is at its best if cooked for a few minutes over a low heat.

White meat -  which is more delicate and shy, needs to be accompanied by other sauces that enhance its light notes. Chicken, turkey and rabbit go well with sauces with a sweet and sour taste such as pepper sauce, with the slightly spicy notes of a quince sauce, or even with a lemon sauce.

For lamb or  kid, a caper sauce, a saffron sauce or with a fresh mint sauce.

Game meat,  with a strong and characteristic flavour, goes well with the sweeter nuances of fig sauce or with the more acidic notes of orange sauce  or blueberry sauce.

Roasted meat,  are happy to be courted by softer sauces, with a dense consistency and a sweet or sweet and sour flavour. The perfect companions are in fact berry sauces, honey sauce or onion sauce.

Sauce for Fish  

Mussels or Calamari - Citrus sauce. 

This sauce is so versatile that you will definitely use it for other dishes too. Heat a small glass of cognac or fortified wine in a saucepan. After the alcohol has evaporated, add the juice of two oranges and the juice of one lemon or lime (better than one lime). Stir and dip a half-inch-sized piece of fresh ginger (if you have small thumbs, then the size of your entire finger). Now pour two or three generous spoonfuls of cream cheese, spreadable or similar. The better the cheese, the better the dish, obviously. The more cheese there is, the thicker the sauce will be. Season with salt and pepper and, if you want, add a little soy sauce or Worcester. Cook for about ten minutes and remove the piece of ginger. Serve in a bowl and top with coriander leaves, basil or whatever aromatic herb makes you feel bucolic.

Shellfish – Pink sauce. 

Without a doubt, it is a star among the sauces when accompanying a fish or seafood dish. It is prepared by mixing mayonnaise with ketchup. When the mixture takes on a uniform pink colour, add the juice of half an orange and a drizzle of brandy. We continue mixing until we obtain the desired texture. If we like it spicy, we can add a little Tabasco and, if we prefer it more acidic, just add the lemon.

Rockefeller oysters and boiled shrimp – Rockefeller sauce. 

Invented in New Orleans in homage to the tycoon. In a pan, fry three strips of pancetta or diced bacon with a garlic, half an onion and a whole can of anchovies with their included oil (the anchovies will melt). When everything has reached a golden colour, add a good handful of spinach leaves cut into thin strips and a brick of cooking cream. Let it cook slowly for about ten minutes, and that's it! A substantial but very tasty sauce.

Fried shellfish in tempura  - Yogurt and soy sauce 

To prepare it, place natural yogurt, four tablespoons of soy sauce, a pinch of salt and white pepper powder in a bowl. Mix all the ingredients well with the help of a whisk and our sauce is ready to serve.

For dressing salads or seafood carpaccio - Olive cream. 

To prepare it, we peel and chop a clove of garlic, put it in a bowl together with the black olives and a spoonful of lemon juice. We season it with aromatic herbs (oregano, rosemary and thyme), salt and pepper. To continue, we beat well with an electric mixer until we obtain the texture of a paste.

Seasoning fried shellfish in tempura - Yogurt and soy sauce. 

To prepare it, place natural yogurt, four tablespoons of soy sauce, a pinch of salt and white pepper powder in a bowl. Mix all the ingredients well with the help of a whisk and our sauce is ready to serve.

Scallops, Salmon and Octopus – avocado sauce. 

To prepare it, calculate the same amount of avocado and yogurt, more or less. Mix everything in a bowl, with a fork or with a blender if you don't like to go wild in the kitchen. To this light green mixture (or paste), add a spoonful of old-fashioned mustard, the zest of half a lemon, the juice of the same half lemon, salt and pepper. And that's it.

Salmon balik  and Caviar – Sour cream.